June- Ethnic Foods

Gazpacho
(Courtney Zaugg)

Ingredients

• 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
• 1 c. Tomato juice
• 1 cup cucumber, peeled, seeded and chopped
• 1/2 red bell pepper, seeded and chopped
• 1/2 orange bell pepper, seeded and chopped
• 1/2 cup chopped red onion
• 1 small jalapeno, seeded and minced
• 1 medium garlic clove, minced
• 1/4 cup extra-virgin olive oil
• 1 lime, juiced
• 2 teaspoons balsamic vinegar
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon toasted, ground cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh basil leaves, chiffonade

Directions

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil. Optional: top with sour cream and avocados. 

Rommegrøt (Norwegian dessert-like Flan)

(Stephanie Partridge)

1 qt. thick cream
1-1/4 cups flour
2 cups milk
1 cup sugar
1 T. ground cinnamon

Pour cream into a heavy saucepan and heat until it starts to boil. Sift in 3/4 cup of the flour and whip with a wire whisk. Keep beating after the 3/4 cup of flour is all in, until the butter starts to come out of the cream. Then remove from the heat. Take a ladle and take off the butter, and put it in another bowl. Keep stirring until all the butter comes out.  (I didn't have enough cream, so I used half butter, half milk for the cup I was shy.  I never had any butter float to the top, but I kept stirring it until it was creamy and thick like pudding.) 

Put the milk in another kettle and heat to boiling.  Sift 1/2 cup flour into the milk while beating. Continue beating until mixture is thick like pudding. Remove it from the heat, add it to the cream mixture, and beat with a wire whisk until smooth and well blended. 

Pour into a 2-quart baking dish. Smooth out the top and sprinkle the cinnamon and sugar on top. Pour the butter you saved over the top. Serve warm. (I thought it was weird to pour all the sugar and cinnamon on top and leave it like that, so I preheated my oven to 350 and then turned it off and put the pan in the oven for about 5-10 minutes.  It hardened the cinnamon and sugar so it was a little crispy.)